Preparation time: 20-30 minutes | Serves: 2 people
Pretty much all of the above points apply to this creation! It’s made with creamy cottage cheese on the base, roasted bell peppers which add a Jammy sweetness, chorizo for heat and topped with my favourite Chimichurri from Pukara Estate for a bit of zing. I also add a fried egg and drizzle of olive oil which mingle together to become almost sauce like (no one likes a dry sandwich).
This sourdough sandwich recipe is more of a guideline as I find sandwiches can be quite subjective. You could enjoy a mountain of fillings and toppings, or just enough for the perfect bite. Some of my suggested swaps and tips are in the recipe notes, feel free to adjust according to your preferences.
Ingredients
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1 large red bell pepper
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1 tsp. light olive oil
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2 chorizo sausages
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Handful of fresh parsley
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2-4 tbsps. smooth cottage cheese or ricotta
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2-4 tbsps. Pukara Estate Original Chimichurri
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2 eggs
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Pinch of salt
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Handful fresh parsley
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Pukara Estate extra virgin olive oil, to drizzle
Method
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Slice the bell pepper into thick strips, brush with light olive oil, sprinkle with salt and roast for 30 mins at 180ºC in an oven or 20 mins in an air fryer.
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In the meantime, slice the chorizo and fry till cooked through. Remove from the pan and set aside.
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Fry the eggs in the chorizo fat to your preference. I like mine sunny side up.
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To assemble, toast the sourdough lightly, spread the cottage cheese/ ricotta on the base and top with bell pepper, sliced chorizo and the fried egg.
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Dollop with the Chimichurri, a handful of fresh parsley, then drizzle with olive oil and place the other slice of bread on top.
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Cut in half and serve immediately.
